- firstly, in a tawa heat 2 tbsp oil and saute 1 onion, 3 clove garlic and 1 inch ginger.
- also add 3 tomato and saute until tomatoes soften.cover and cook for 10 minutes or until tomatoes soften.
- cool completely and blend to smooth paste. keep aside.
- in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon stick, 2 pods cardamom and 1 tsp cumin.
- keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan.
- roast on low flame until the spices turn aromatic.
- add in prepared onion tomato paste and saute well.continue to saute until the paste thickens and oil separates.
- further add 1/2tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
- saute until spices turn aromatic
- now add 1 cup water and stir well. stir until smooth gravy is attained.
- add in 1 cup peas and stir well. cover and cook for 10 minutes or until matar is cooked well.
- add cubes paneer and stir gently.cover and simmer for 10 minutes or until oil floats.
- now add 2 tbsp coriander, 1/2 tsp garam masala and 1 tsp kasuri methi
- finally, enjoy matar paneer with roti or rice.
a creamy and rich north indian curry recipe prepared from paneer cubes and green peas. it is an ideal gravy based curry recipe to be served with rice, roti, chapati or any indian flat breads
Matar paneer
#myrecipe
By Puspashree Sahoo
Mar, 8th
587
Servings
4 persons
Cook Time
40 minutes
Ingredients
20
- 22
Ingredients
- for onion tomato paste: 2 tbsp oil
- Onion - 1 sliced
- Clove garlic - 3
- Ginger -1 inch
- Tomato -3 sliced
- Other ingredients - oil 2 tbsp
- Bay leaf -1
- Cinnamon stick -1 inch
- Cardamom -2
- Jeera -1 tbsp
- Turmeric -1/2 tbsp
- Kashmiri red chilly powder -1 tbsp
- Besan -1 tbsp
- Cumin powder-1/2 tbsp
- Coriander powder -1/2 tbsp
- Water -1 cup
- Salt -1 tbsp
- Green peas -1 cup
- Paneer -250 gm (cubes)
- Coriander -2 tbsp (chopped)
- Garam masala -1/2 tbsp
- Kasoori methi -1 tbsp Crushed
Instructions
Notes/Tips
firstly, roast the besan to get rid of raw flavour in the curry.
